Creamy Rigatoni with Boursin Cheese
This pasta recipe was a must-make! Over the years, I’ve tried plenty of creamy pasta dishes, but none quite hit the spot—until this one.
When you stir Boursin cheese into warm pasta, magic happens—it melts into a rich, velvety sauce that’s packed with garlicky, herby goodness.
This one-pot rigatoni is hearty, comforting, and unbelievably easy to make.
Your family will love the creamy, cheesy flavor, and you’ll love how it comes together in just 30 minutes with minimal cleanup.
For Creamy Rigatoni
- Ground Beef or Italian Sausage – Adds a hearty, savory flavor to the dish. Use whichever you prefer!
- Yellow Onion – Diced for a mild, slightly sweet base.
- Garlic Cloves – Minced to add rich, aromatic depth.
- Onion Powder & Garlic Powder – Enhance the flavor of the dish without overpowering it.
- Italian Seasoning – A blend of herbs that gives the pasta that classic Italian touch.
- Rigatoni Pasta – Holds the creamy sauce beautifully.
- Chicken Broth – Cooks the pasta while adding extra depth of flavor.
- Spaghetti Sauce or Marinara – Brings in the rich tomato base for the dish.
- Garlic & Herb Boursin Cheese – The star ingredient! It melts into a creamy, luxurious sauce.
- Parmesan Cheese – Freshly grated for serving, adding a salty, umami kick.
- Parsley – Fresh or dried, used for a vibrant garnish.
- Salt & Pepper – To taste, if needed.
Creamy Rigatoni with Boursin Cheese
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Ingredients
- 1 lb ground beef or Italian sausage
- 1 yellow onion, diced
- 3-4 garlic cloves, minced
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp Italian seasoning
- 1 (24 oz) jar spaghetti sauce or marinara
- 1 lb rigatoni pasta
- 4 cups chicken broth
- 5 oz garlic and herb Boursin cheese
- Freshly grated Parmesan cheese, for serving
- Fresh or dried parsley, for garnish
- Salt and pepper, to taste
Instructions
- Cook the Meat & Aromatics
- In a Dutch oven over medium heat, cook the ground beef (or sausage) with the diced onion and minced garlic until browned.
- Drain excess grease if needed.
- Add Seasonings & Sauce
- Stir in the onion powder, garlic powder, and Italian seasoning.
- Pour in the spaghetti sauce and mix well.
- Cook the Pasta
- Add the rigatoni and chicken broth, stirring to combine.
- Bring to a gentle boil, then cover and reduce heat to a simmer.
- Cook for about 20 minutes, or until the pasta is tender.
- Make It Creamy
- Stir in the Boursin cheese until fully melted and incorporated.
- Final Touches
- Taste and add salt and pepper if needed.
- Garnish with parsley and top with grated Parmesan before serving.
Nutrition
Calories: 656kcal | Carbohydrates: 75.7g | Protein: 30.9g | Fat: 24.5g |
- Can I use a different pasta instead of rigatoni?
Absolutely! Penne, ziti, or fusilli all work great. Just pick a pasta shape that holds onto the creamy sauce for the best results.
- No Boursin cheese? What can I use instead?
No problem! Mix cream cheese with a bit of garlic powder, dried herbs, and a splash of milk. It won’t be exactly the same, but it’ll still be rich and creamy.
- Can I make this vegetarian?
Yes! Skip the meat and throw in some sautéed mushrooms, spinach, or roasted red peppers. You won’t miss the meat at all!
- How do I keep the pasta from getting too soft?
Cook it just until al dente! The pasta will absorb some of the sauce as it sits, so don’t overcook it. Keep an eye on it and check for doneness a minute or two before the package says.
- Can I make this ahead of time?
You bet! Store it in the fridge for up to 3 days. When reheating, add a splash of broth or milk to keep it creamy. Bonus: it tastes even better the next day!
